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Ingredients
- 2 lb Fresh Fava Beans (to yield about 8 ounce. shelled)
- 2 x Shallots, peeled & finely minced
- Â Â Salt and Fresh Grnd Pepper
- Â Â Juice of 1 lemon
- 10 Tbsp. Extra virgin olive oil (extra virgin)
- 1 head baby lettuce (such as Boston Bibb), washed & dry
- 1 bn Watercress, washed & dry
- 6 ounce Pecorino Romano Cheese, cut in 1" cubes
Directions
- 1. Bring water to boil in a saucepan. Add in the Shelled fava beans and simmer for 1 to 2 min. Drain and, when cold sufficient to handle, healthy pinch off and throw away the outer skin from each bean.
- 2. Place the shallots in a small bowl, add in salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the extra virgin olive oil.
- 3. Line a platter or possibly 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 1072 | |
| Calories from Fat 327 | 31% |
| Total Fat 37.22g | 47% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 2414mg | 69% |
| Total Carbs 132.35g | 35% |
| Dietary Fiber 56.7g | 189% |
| Sugars 12.97g | 9% |
| Protein 59.26g | 95% |
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